Friday, March 16, 2018

Friday Is Fryday. Rosie Makes Coconut Fried Shrimp And Fried Asparagus.

I don't each much fried food,
so whenever I do, I go all out.

Today, I had a hankerin' for coconut fried shrimp.
And, as you know,
I make THE BEST coconut fried shrimp.

Then I started thinking about what 
to go along with the shrimp.
In spite of the fact that I'm still wearing
a heavy winter coat
and that we are experiencing
 the 2nd or 3rd nor'easter of the season,
my asparagus is actually coming up in the garden.
For some reason, 
my asparagus thinks it might be spring.
So, asparagus will be accompanying the shrimp today.
And not just any asparagus...
I'm having FRIED asparagus.

Like I said, today is Fryday
and I'm frying everything!

For the asparagus:
 I'm going with the 3-bath system here.

In the first bowl, I have flour with seasonings -
a little kosher salt and some freshly ground pepper.
First break off the asparagus where it normally snaps,
then break the spear in half.
Place spears in a colander, rinse, 
and shake off excess water.
Place dampened spears in flour bath
and roll around so flour sticks to the spears.

Next, drop spears into a beaten egg bath.
Coat well.

The third bowl contains panko breadcrumbs
with about an equal part of torn-up pieces
all processed in my Magic Bullet.

Coat the spears in the breadcrumbs,
pressing to adhere.

With the spears coated and ready to fry,
I started on the batter for the shrimp.

 Fried Shrimp Batter
1/2 cup flour
1/2 cup cornstarch
1 tsp cayenne pepper flakes
1 tsp Old Bay seasoning
1 tsp ground mustard
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup club soda

Mix all together.

Peel shrimp, leaving tails on.
Dredge shrimp through batter,
shaking off excess, then...
... roll shrimp around in coconut flakes.

Asparagus and shrimp are ready to fry.

Heat 2-3 inches of peanut oil in heavy pan to 350°.

Start with the asparagus.
Drop spears in hot oil
without crowding the pan.
You want to maintain the temperature of the oil,
so fry in batches.
Fry until golden brown - about 1-2 minutes.
Drain on paper towels.

This is simply deliciously decadent.

Mr. Hawthorne whipped up a quick dipping sauce
for the fried asparagus.

Dipping Sauce
1/4 cup mayonnaise
2 tsp Dijon mustard
1 tsp Thai sweet chili sauce, or to taste
Mix well.

After you've fried all the asparagus,
start on the shrimp, again, in batches.

Fry until golden brown,
about 1-2 minutes.
Drain on paper towels.

Serve the coconut fried shrimp
with my orange marmalade dipping sauce.

Orange Marmalade Dipping Sauce
1/4 cup orange marmalade
juice of 1 lime
1 TB soy sauce
1 TB rice vinegar
1 TB brown sugar
2 tsp coarse stone ground mustard
2 tsp horseradish
1 TB Thai chili sauce
1 tsp cayenne flakes
2 TB chopped red onion
1 TB chopped fresh cilantro
Mix all together.


Tuesday, March 13, 2018

The Hawthornes Visit St. Petersburg. The Dale Chihuly Museum.

My first Chihuly experience was in 2010
 in Nashville at the Cheekwood estate -
an outdoor exhibit.
See here:

My second Chihuly experience was this year 
in Bentonville, Arkansas.
Another outdoor exhibit.
See here:

And here's a heads up:
A Chihuly exhibit will be at Biltmore
May - October 2018!

Now, I'm in St. Petersburg, Florida,
and there's a Chihuly Museum!
A permanent collection!
Rosie is one happy camper.
I checked out their website and found this blurb:
Dale Chihuly’s works belong to museum collections
 from the Metropolitan Museum of Art to the Louvre.
From New York to Paris.
Does the Atlantic Ocean have some museums out there
that I'm not familiar with?

Anyhoos, I'm happy I found
Chihuly's collection in the "eclectic and vibrant"
Central Arts District of St. Petersburg,
as I, too, am "eclectic and vibrant."

Just enjoy the pictures.

Bron in 1941 in Tacoma, Washington, Dale Chihuly was introduced to glass art while studying interior design and architecture at the University of Washington.  After graduating in 1965, he studied glassblowing at the University of Wisconsin and then at Rhode Island School of Design, where he later established the glass program and taught for more than a decade.
A Fulbright Fellowship in 1968 enabled Chihuly to work at the prestigious Venini glass factory, on the island of Murano, Italy.  There he observed the team approach to blowing glass, which is critical to the way he works today.
In 1971, he cofounded Pilchuck Glass School near Stanwood, Washington, helping to establish the Pacific Northwest as central to the American studio glass movement.
Chihuly has created more than a dozen well-known series of works, among them, 'Cylinders" and 'Baskets' in the 1970s;  'Seaforms,' Macchia,' Persians,' and 'Venetians' in the 1980s; 'Niigima Floats' and 'Chandeliers' in the 1990s; and 'Fiori' in the 2000s.

He is also known for his large installations around the world, including 'Chihuly Over Venice' (1995-96) and 'Chihuly in the Light of Jerusalem' (1999).
His lifelong fascination for glasshouses has grown into a series of garden exhibitions in conservatories across the United States, and also at the Royal Botanic Gardens, Kew, near London.
Dale Hihuly's passion and support of children's art education was a prime reason for choosing St. Petersburg as the home for the Chihuly Collection.  

July of 2010 marked the grand opening of the Chihuly Collection at 400 Beach Drive about a mile East of the Morean Arts Center.  To further enhance visitor experience and connect the Collection to the Morean Arts Center, in October of 2016, the Chihuly Collection was relocated here to Central Avenue in the heart of the vibrant Central Arts District.

And, my favorite: